Vegetarian Dinner with Worcester Produce @ Opus Cornwall Street, Birmingham. 


  

Direct from the source, are words that we hear often when it comes to our food. The question, do you know where your food comes from? as an (attempting) grower of vegetables it is close to my veggie heart. It is something we should all care about. 

Last week I put a post on this blog regarding the new Birmingham Food Assembly in Kings Heath that has just launched. Where producers and customers can meet and where fresh produce can be picked up after ordering online. You know the source, you trust the grower. 

Opus on Cornwall Street follow that ethos. They know where their veg, potatoes, fish, meat, herbs etc come from. They have met the farmers, seen the farms, been involved with the process of ground to fork or spoon. 

Fruit, salad and vegetables are grown in nurseries of Worcester Produce  across the Vale of Evesham (Worcestershire, Herefordshire and Warwickshire) and were picked on day one and were with Opus on day two. The produce is nurtured by local farmers for nearly a year. 

From Pershore Worcester Produce work exclusively with local growers to provide the best food. Grown with pride and nurtured by local farmers the sourcing supports the local community and is lovely to eat. 

The source dinner series of events that Opus at Cornwall Street run is a chance for diners to meet their suppliers and hear their compelling stories. Opus have a mission to promote their farmers, fisherman and wine makers, hence the Source Vegetarian Dinner with Worcester Produce. 

  

Opus celebrates the freshest of ingredients, independent and market fresh top quality produce allows the ingredients to dictate the menu and allows Opus to buy each day from their suppliers. 

The Vegetarian Source dinner is a five course meal with wine (cost £50) with an Aperitif at the begining and coffee at the end. It is a chance to hear the compelling stories of how the food is grown, which for me is so fascinating and an inspiration for my humble but improving growing abilities. 
  
  

  

Menu and paired wines. 
   Fresh bread to start. 

Ruth and I began with an Aperitif in  the bar (a crisp Prosecco di Valdobbiadene from Trvisol, Italy) which allowed the guests to gather and the atmosphere to build. 

Opus is a stylish restaurant, it has a fine dining tone with an informal bistro like quality. It’s a place for an occasion. The Source dinners are certainly a celebration. 

    

First Course : 

Westland baby sweet peppers Avocado, almond, quail egg, nasturtium. 

Baby peppers are unusual and are not for the mass market sadly. They Made a beautifully sweet dish with a fine quail egg on the side. A nice starter. 

Served with ‘No Stone Unturned, Senillion/ Chardonnay, 2014, Australia. 

  

  
Second Course: 

Burnt English onion consommé Spring onion and goats curd 

A rich flavoured clear soup, with a beautiful stock made from the burnt onion from Redford in Nottinghamshire. A classic, given a veggie twist. A refined dish made delicate by the goats curd which worked well with the depth of flavour in the clarified stock. Delicious. 

Served with Domaine de Bellevue, Sauvignon Blanc, 2014, France. 

  

Delicate Ingredients before the soupy liquid was poured over. 

  
  

Third Course: 

Salt Baked Offenham celeriac, Summer truffle and oat granola. 

The most surprising dish of the night. Surprising in the fact that it was beautiful. A simple looking dish packing loads of flavour. The salty celeriac combined with the earthy truffles. With the breakfast like granola providing a crunch and bite on the side. Very impressive. 

Served with the same wine as above. 

  
  

Fourth Course: 

Beet’ Bourgignon, Fennel, maitake mushroom and home dried Drews Farm tomato ravioli. 

Take golden and purple beetroot from Evesham Vale and present it with a perfectly made ravioli with delicate and inviting flavours of fresh summer tomatoes. A celebratory Summery dish. Vegetarians are a mushrooms best friend.

Served with ‘Domaine de Bertier, Merlot/ Cabernet Sauvignon, 2014, France. 

  

Fifth Course: desert. 

Evesham Vale courgette cake, Dorset cream cheese, Crushed hazelnuts, Worcestershire carrot and lime sorbet. 

Crushed hazelnuts with the well baked courgette cake, a really enjoyable end to the meal. The sorbet was beautiful. 

Wine, see above. 

    

The Vegetarian Source Dinner at Opus Cornwall Street is one of the Vegetarian food highlights of the year. For both Ruth and I its a must do every year. It’s a friendly, formal, but celebratory experience. Think a wedding where the happy couple are the vegetables and Opus Restaurant. 

The dishes, were thoughtful, creative and celebrated the freshest produce. Most of the diners were non vegetarians which may be surprising, but maybe not when you can see what good Produce can help create. Just, lovely food, made and grown with passion, pride and a sense of adventure. The celebration of veg, herbs and edible flowers, luxurious, harmonious and in Opus’ hands, modern, Engaging, a family ‘wedding.’

Every source does have a story. 
    
  

  

Disclosure: we paid for our meal in full. All opinions are my own. No review was requested. But who could resist. 

Opus at Cornwall Street, 54 Cornwall Street, Birmingham, B2 2DE. 

0121-200-2323.

http://www.opusrestaurant.co.uk/

https://twitter.com/OpusCornwallSt?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor

https://twitter.com/worc_prod

http://www.worcesterproduce.co.uk/

Thanks for reading 

Andy 😊

Advertisements

2 thoughts on “Vegetarian Dinner with Worcester Produce @ Opus Cornwall Street, Birmingham. 

  1. Very interesting and what a lovely range of foods, although presumably no options for those with dietary requirements. Good photographs, too, although some were duplicated when I read it in my feedly reader … I’m glad this movement is growing (ha).

  2. Thanks Liz, It was a lovely meal. You can advise them when booking of any dietary requirements, or anything you don’t eat. I think it is growing, and its one of the best nights for food lovers in Birmingham, especially if you love veg and the stories that go with the growing and sourcing. I’m sure you’d have fun at Opus if you visited sometime. They do a great value set market menu. Again, I’m sure they would modify for you.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s